Strawberry-Stuffed Doughnuts - Cooking Tricks


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Wednesday, August 2, 2017

Strawberry-Stuffed Doughnuts

Strawberry centers give these fluffy doughnuts fresh spring flavor.

  1. 1 envelope dry yeast
  2. 3/4 c. (6 fluid ounces) warm water
  3. 1/4 c. granulated sugar
  4. 1/2 tsp. salt
  5. 1 tsp. vanilla extract
  6. 1 large egg
  7. 1/2 c. (4 fluid ounces) buttermilk
  8. 4 c. all-purpose flour, plus more for rolling
  9. 2 tbsp. unsalted butter, softened
  10. Strawberries, rinsed, green tops cut off, and halved
  11. Canola oil, for frying
  12. Confectioners' sugar, for dusting
  1. Fit stand mixer with a dough hook attachment. Combine yeast, water, and sugar in the mixer bowl and let stand about 5 minutes, or until mixture begins to bubble.
  2. Add salt and vanilla and stir to incorporate. Then add the egg and half the flour and mix until combined. Mix in butter, then add the remaining flour, 1/2 cup at a time, and mix until thoroughly incorporated and dough is completely smooth and elastic, about 5 minutes.
  3. Spray a large, clean bowl with nonstick cooking spray and place dough inside. Cover bowl with plastic wrap and let sit in a warm spot in your kitchen until doubled in size, about 60-90 minutes.
  4. Once risen, punch dough down, remove it from the bowl to a floured work surface, and roll out with a rolling pin, sprinkling with additional flour

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